SAVING YOU MONEY

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Recipe Alert***Sauteed Chicken in Mustart Cream Sauce

Ingredients

  • 4 boneless, skinless chicken breasts, (6 ounces each)

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 tablespoons olive oil

  • 1/4 cup dry white wine, or chicken broth

  • 1/2 cup heavy cream

  • 2 tablespoons Dijon mustard

  • 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions

  1. Sprinkle chicken breasts with salt and pepper. In a large
    skillet, heat oil over medium-high heat. Add chicken; saute until cooked
    through, 10 to 12 minutes, turning once. Transfer to a plate; keep
    warm.

  2. Pour wine into hot skillet; cook, stirring, until reduced by
    half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook,
    whisking, until thickened, about 2 minutes.

  3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

    Thanks MS!

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